Creamy Zuppa Toscana Soup | Inspired by Olive Garden’s Classic Recipe! #soup #delicious #yummy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Remove the sausage and set it aside, leaving the drippings in the pot.

Add the chopped bacon to the same pot and cook until crispy. Remove and set aside with the sausage.

Add the diced onion to the pot and sauté in the bacon drippings until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the chicken broth and water, scraping the bottom of the pot to deglaze.

Add the sliced potatoes and bring the soup to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.

Stir in the cooked sausage, bacon, and kale. Let it simmer for about 5 minutes.

Lower the heat and stir in the heavy cream. Warm the soup for another 5 minutes without bringing it to a boil.

Taste and adjust seasoning with salt and pepper.

Ladle into bowls, sprinkle with grated Parmesan if desired, and enjoy warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens